Albóndigas picantes al horno con judías negras y chipotle

Ingredientes

• 85 gm (1/2 cup) instant polenta
• 2 small red onions
• 1 egg
• 400 gm each minced beef and veal
• 400 gm can black beans, drained and rinsed
• 2 chipotle chillies in adobo, finely chopped, plus 2 tbsp sauce
• 400 gm can cherry tomatoes
• 2 tsp cocoa powder
• 2 tsp smoked paprika
• 2 tsp brown sugar
• 100 gm burrata, torn
• 2 poblano peppers (see note)
• Juice of 1 lime
• Micro coriander, to serve

Preparación

1. 1

   1: Preheat oven to 220°C. Combine polenta and 250ml (1 cup) boiling water in a bowl, then cover and set aside for 4 minutes. Coarsely grate 1 onion and add to polenta with egg and mince, season and mix to combine. Roll 1/4 cupfuls into balls and place in a large roasting dish.

2. 2

   2: Combine black beans, chillies and sauce, tomatoes, cocoa powder, paprika, sugar and 125ml (1/2 cup) water in a large bowl, season, then pour over meatballs. Cover with foil and roast until meatballs are golden (25 minutes).

3. 3

   3: Remove foil, turn meatballs and top with burrata. Turn grill to high and cook until cheese is golden (5 minutes).

4. 4

   4: Meanwhile, preheat a char-grill pan over high heat. Cook peppers, turning occasionally, until skin is blistered. Place in a bowl and cover to steam (3 minutes). Once cooled slightly, peel off skin, remove seeds and thickly slice. Thinly slice remaining onion and place in a bowl with peppers and lime juice, season to taste and stir to combine. Top meatballs with micro coriander and serve with onion mix on the side.